Serves 1
Directions
- 1Place the sweet almond paste base on a rotating plate.
- 2Pipe a spiral of passion fruit cream into the tart base.
- 3Pipe a spiral of almond sponge cake mix on a baking sheet with a pastry bag.
- 4Bake the almond sponge cake.
- 5Place the baked almond sponge cake on top of the passion fruit cream in the tart.
- 6Pipe more passion fruit cream on top of the almond sponge cake.
- 7Peel and dice fresh mangoes.
- 8Arrange the diced mangoes on top of the passion fruit cream.
- 9Cover the mangoes with mango passion fruit gel.
- 10Spread the gel evenly with a spatula.
- 11Prepare vanilla whipped ganache.
- 12Pipe lines of vanilla whipped ganache across one half of the tart.
- 13Fill the remaining half of the tart with piped lines of the vanilla whipped ganache.
- 14Place small dollops of mango passion fruit gel between the lines of whipped ganache.
- 15Cut mango slices into circles.
- 16Decorate the tart with mango circles, placing them on top of the lines of whipped ganache.
- 17Garnish the tart with small mint leaves and gold flakes.
Ingredients
- pâte sucrée amande
- biscuit joconde amande
- crémeux passion
- gel mangue passion
- ganache montée vanille
- mangues fraîches
Tips
- The recipe uses two varieties of mangoes from Thailand: Honey gold mango and R2E2 (Golden Apple).
- The cook opted for a linear piping design with small mango slices for decoration.
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